Condensed chocolate drizzled cheesecake

No baking and easy to make. Drizzle the chocolate using a tea spoon or use a piping bag.

Preparation: 15 min

Chilling: 3 hours

Serves 6

300 g digestive chocolate biscuits, crumbled

100 g butter, melted

50 ml cream cheese, room temperature

1 x 385g condensed milk

180 ml (¾ c) cream, whipped

3 gelatine leaves, soaked in cold water as per packet instructions

200g dark chocolate, melted

45 ml (3 T) cream

cocoa for dusting

1. In a bowl, mix together the biscuit crumbs and melted butter. Press the buttered crumbs on the bottom of a 20cm spring form pan. Refrigerate until needed.

2. In another bowl, beat the cream cheese and condensed milk until well combined. Fold the whipped cream into the mixture.

3. Add the soaked gelatine and quickly fold it into the mixture. Pour the mixture into the pan and refrigerate for 3 hours or until set.

4. Remove the cake from the fridge and put it on a serving plate. In a glass bowl over a pot of simmering water melt the chocolate and stir in the cream. Drizzle the chocolate all over the cake. Dust lightly with cocoa, cut and serve chilled.

August 2017

LATEST DRUM

Subscribe to our magazine packages, whether you want to opt for digital or print we have a package for you.